Hazelnut Crusted Salmon
Serves: 1 to 2
Ingredients
Preparation
NotesIngredients
- 1/2 cup finely ground hazelnuts Add to list
- 1/4 cup fresh bread crumbs Add to list
- 5 to 8 ounces Copper River Salmon fillet Add to list
- Salt, pepper and flour Add to list
- 1 egg beaten with 1 tablespoon milk or soy milk Add to list
- Butter or oil for quick sauté Add to list
- Lemon wedges Add to list
Preparation
Heat grill or oven to 400°F. Mix hazelnuts with bread crumbs. Season and dust fish with salt, pepper, and flour. Dip fish in beaten egg, then coat all sides with with hazelnut and bread crumb mixture.
Preheat skillet over medium heat, then heat butter or oil in pan. Lightly brown fish on both sides, then grill or bake in oven 6 to 10 minutes until cooked through. Be careful not to overcook. Serve with lemon wedges.
Notes
Fish cooking tip: Never add lemon or lime juice before or during the cooking of fish. The acids break down the flesh and makes it mushy! Squirt fresh lemon or lime juice on the fish AFTER it is cooked.
Recipe by , May 2001
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